SECTION I: Testing
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1 |
Has the R & D result been tested? | |
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YES |
Yes The research has been tested in laboratory scale | |
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NO |
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The following question is replied according to the reply in question 1
If yes
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1a |
In what mode has the result been tested?
• Prototype • Pilot Application • Alpha/BETA testing
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The use of biotechnology microbial allow the selection of appropriate starter cultures formed from different species capable of interact so as to allow the obtainment of a wine with the characteristics of territoriality and typicality. The research involves applications, the development and optimization of technical necessary for both the molecular genetic characterization of yeasts that for the monitoring of populations using culture-independent techniques.
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| 1b. | Please describe and discuss the testing results | |
| A specific starter will be selected for Montepulciano d’Abruzzo wine production | ||
If no:
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1c |
Describe what type of testing does the R&D result need? | |
| Detailed comment
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| 1d. | What is the time needed for testing? | |
| 1e. | What is the cost needed for testing? | |
SECTION 2: Current Stage of Development
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2a |
To what extent does the development team have technical resources for supporting the production of a new product? (Researchers, human resources, hardware, etc. ) |
| A strict collaboration among University and wineries will be useful to improve wine quality.
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2b |
What are the technical issues that need to be tackled for full deployment, if needed? |
| The research training program is part of the special Research Excellence (Year 2011) entitled “microbiota wine: selection and development for competitiveness and territorial identity Wine of Montepulciano d’Abruzzo Colline Teramane “- Scientific Coordinator Prof. Suzzi. The allowance is intended to investigate the microbiological expertise in the wine industry and particularly on wine yeasts, Saccharomyces and non-Saccharomyces.
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2c |
What additional technical resources are needed for the production of this new product? |
| In order to optimize the search is useful presentation of the preliminary scientific results at national and international conferences | |
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2d |
Overall assessment of the current stage of technical development. |
| Actually, research is giving good results
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SECTION 3: Deployment
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3a |
Define the demands for large scale production in terms of |
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| Microbiological materials, chemical compounds
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| Molecular analysis and chemical analysis will be performed
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| The researchers have a wide experience and advanced methods for the study of microbial populations, concerning not only their biodiversity, but also the metabolic interactions effecting product characteristics.
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SECTION 4: Overall Assessment
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1 |
What is you overall assessment of the technical feasibility of the research result? |
| A strict collaboration among University and wineries will be useful to improve wine quality.
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KEYWORDS QUANTITATIVE ASSESSMENT (0-5).
| Please put X as appropriate. | 1 | 2 | 3 | 4 | 5 |
| Adequacy of testing activity undertaken so far | x | ||||
| Adequacy and availability of technical resources of the development team | x | ||||
| Current development stage | x | ||||
| Overall technical feasibility | x |
